Make-Ahead Breakfast Sandwiches

Breakfast can be a hectic time, especially during the week. That’s why I find it super helpful to prep breakfast in advance, whether it be overnight oats, an egg casserole, mini egg cups or these breakfast sandwiches.

This recipe specifically outlines how to prep several breakfast sandwiches in advance to be refrigerated or frozen, then reheated in the morning when you’re on your way out the door. How cool is that?!

Besides these sandwiches being convenient and totally delicious, my favorite thing is that they’re each a complete, balanced meal. The toasted English muffin provides whole grains, meaning it’s loaded with fiber. The egg and turkey sausage (or chicken or veggie sausage…) provide protein to keep you full for hours. The cheese gives the sandwich flavor and that ooey gooey cheesy texture we all know and love. And after reheating the sandwiches, I like to add a few slices of avocado for a dose of heart-healthy monounsaturated fat and a handful of spinach for a boost of vitamins and minerals.

Serve with a piece of fruit, and you’re ready to go.

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Make-Ahead Breakfast Sandwiches

  • Author: Julie Andrews
  • Prep Time: 20-25 mins
  • Cook Time: 35-40 mins
  • Total Time: 55-60 mins
  • Yield: 6 sandwiches 1x
  • Category: Breakfast
  • Method: Oven, Toaster, Microwave


These breakfast sandwiches can be made ahead and refrigerated or frozen and reheated for a quick and easy weekday breakfast.


  • 6 large eggs
  • ¼ tsp. kosher or sea salt
  • ¼ tsp. ground black pepper
  • 6 whole grain English muffins
  • 1 tablespoon oil
  • 6 cooked turkey, chicken or veggie sausage patties
  • 6 slices cheese
  • 1 cup baby spinach leaves (optional)
  • 2 ripe avocados, peeled, pitted and sliced (optional)


  1. Preheat oven to 375 degrees. Coat a 9×9 baking dish with cooking spray.
  2. In a large bowl, whisk together the eggs, salt and black pepper until eggs are beaten. Pour the eggs into the prepared baking dish and bake in the middle rack for 20-25 minutes or until the eggs are set. Use a knife to cut them into 6 squares.
  3. Meanwhile, lay the English muffin halves or slices of bread out on a baking sheet. Brush the oil evenly on each. Bake on the top rack for 6-7 minutes or until toasted.
  4. Assemble the sandwiches by layering the egg squares, sausage patties and cheese inside the toasted English muffins or bread to make a sandwich. Wrap each sandwich in a slightly damp paper towel, then wrap in parchment or wax paper. Store in an airtight container or sealed plastic bag in the refrigerator for up to 4 days or freezer for up to 2 months.
  5. To reheat, remove each sandwich from the parchment or wax paper, wrap in a paper towel and microwave on high 2-3 minutes or until heated through.
  6. Right before serving, fill the sandwich with baby spinach and avocado slices, if desired.


Cooking Tip: You can also fry the eggs in batches in a non-stick skillet on the stove.

Variation/Substitution Tips: 1) Swap out the sausage patties for slices of deli ham or cooked bacon. 2) For a vegetarian version, omit the meat.


  • Serving Size: 1 sandwich
  • Calories: 382
  • Sugar: 0g
  • Sodium: 588mg
  • Fat: 16g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 236mg